Pineapple Rice Salad

This luscious main-dish salad is a crowd-pleaser — it makes a generous portion, and so is a good potluck dish. Brown rice mingles with chewy baked tofu, pineapple chunks, broccoli and bell peppers. Leftovers are great in for portable lunches, packed in a container. Adapted from The Vegetarian Family Cookbook.

Serves: 6

3/4 cup long-grain brown rice (brown basmati is particularly good
or use an exotic rice blend)